These rich, tender short ribs are the perfect centerpiece to a warming winter menu. To accompany the ribs and mashed potatoes, try either the basic Sautéed Swiss Chard, or the bright, garlicky gremolata variation. You can tailor the timeline to your needs, making the dessert either while the ribs braise or up to two days in advance.
Fresh Produce 2 lb. Swiss chard (about 2 bunches) 2-1/2 lb. Yukon Gold or Yellow Finn potatoes 1 medium or large yellow onion 1 medium carrot 1 medium rib celery 1 small orange 2 medium lemons (3 if you're making the Swiss chard with gremolata) 1 bunch fresh thyme 1 bulb garlic
Meat, Eggs & Dairy 4 to 5 lb. meaty, bone-in beef short ribs (see How to Buy Short Ribs) 4 large eggs (you'll only need the yolks) 9 Tbs. unsalted butter 2/3 cup light cream 2-1/4 cups whole milk Whipping cream to garnish pudding (optional)
Other Groceries 2 cups low-salt chicken or beef broth 750-ml bottle hearty dry red wine, such as Zinfandel 1/4 cup cornstarch 2 Tbs. tomato paste candied violets to garnish pudding (optional--available at www.cheftools.com)
Pantry Staples 5 Tbs. extra-virgin olive oil 2 Tbs. red-wine vinegar 1/2 cup packed light brown sugar 1/2 cup granulated sugar 2 bay leaves 1/4 tsp allspice berries 4 whole cloves pinch crushed red chile flakes Kosher salt black peppercorns
One day in advance: Make the red wine marinade, trim the short ribs and marinate them overnight.
Three-and-a-half hours before dinner: Brown the ribs, cover, and put in the oven to braise. Make the lemon pudding (this can also be done one or even two days ahead).
Forty minutes before dinner: Remove the ribs from oven, tent with foil to keep warm. Boil the potatoes. Wash, dry, and trim the Swiss chard. Make the sauce with the ribs' braising liquid. Make the gremolata, if using.
Ten minutes before dinner: Mash the potatoes with the cream and butter. Sauté the Swiss chard and toss with gremolata, if desired. Spoon the sauce over the ribs and serve.
After dinner: Whip the cream and garnish the lemon pudding.
Comfort Food, Vol. 1Warm up on those brisk winter days with the comfort foods your family loves!
Comfort Food, Vol. 2Warm winter up with these one-pot classics
Dinner with FriendsA collection of 17 all-new menus for entertaining from Fine Cooking magazine
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